Description
This easy egg salad recipe is a creamy, tangy, and satisfying dish that’s perfect for sandwiches, wraps, or salads. Ready in minutes, it’s versatile, protein-packed, and sure to become a favorite for quick meals and snacks.
Ingredients
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 8 large hard-boiled eggs, diced
- 1/4 cup celery, finely chopped
- 2 tbsp white onion, minced
- 2 tbsp chives, chopped
- 1/2 tsp sea salt (to taste)
- 1/8 tsp black pepper (to taste)
- Paprika (optional, for garnish)
Instructions
- Prepare the Hard-Boiled Eggs:
- Place eggs in a pot, cover with cold water, and bring to a gentle boil.
- Lower heat and simmer for 9–12 minutes.
- Transfer eggs to an ice water bath for 10 minutes, then peel and dice.
- Make the Dressing:
- In a medium bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth.
- Combine Ingredients:
- Gently fold the diced eggs, celery, onion, and chives into the dressing. Mix carefully.
- Season to Taste:
- Add sea salt and black pepper to taste. Adjust as needed.
- Garnish and Serve:
- Sprinkle with paprika and extra chives.
- Serve immediately or chill for an hour for enhanced flavor.
Notes
- Use fresh eggs for better flavor and easier peeling.
- Avoid overcooking eggs to prevent a green ring around the yolk.
- Experiment with add-ins like dill, parsley, or curry powder for extra flavor.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salade
- Method: Mixing
- Cuisine: American